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Chicken and Dumplings Recipe With Canned Biscuits

This chicken and dumplings recipe with canned biscuits is easy to make. Make a batch to serve today, then freeze some for later!
5 from 3 votes
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Course: Main Course, Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 8
Calories: 341kcal
Author: Megan Porta

Ingredients

  • 3 tbsp extra virgin olive oil
  • 1 yellow onion chopped
  • 4 carrots peeled and sliced
  • 4 stalks celery sliced
  • 4 cloves garlic minced
  • 1 tsp dried thyme
  • salt/pepper
  • 32 oz chicken broth
  • 10.5 oz cream of chicken soup
  • 2 cups water
  • 2 cups chicken shredded
  • 16.3 oz refrigerated biscuits each biscuit cut into 4 equal pieces
  • 1/4 cup fresh flat-leaf parsley for topping

Instructions

  • Heat olive oil in Dutch oven or heavy saucepan over medium heat. Add onion, carrots, celery, garlic, thyme, salt and pepper. Cook for 3-5 minutes, stirring occasionally, until onions are soft and fragrant.
  • Add the chicken broth, chicken soup, water and shredded chicken. Increase heat to medium-high and bring to a boil. Reduce to a simmer and add the biscuit pieces.
  • Cover and simmer for 20 minutes, stirring occasionally. Top with parsley, if desired, and serve warm.

Notes

  • Add a bay leaf while cooking for a punch of added flavor.
  • Drizzle up to 1 cup heavy cream over top of the soup 5 minutes before pulling the pan from the heat. Stir until heated through. This will transform this dish into a deliciously creamy soup with a little thicker texture.

Nutrition

Calories: 341kcal | Carbohydrates: 38g | Protein: 8g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 1140mg | Potassium: 588mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5521IU | Vitamin C: 7mg | Calcium: 65mg | Iron: 3mg
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